Description
This Thai green curry is a healthy vegetarian recipe that comes together in less than 30 minutes!
Ingredients
Scale
- 1 tbsp avocado oil
- 1 block tofu, cut into cubes (approx 14oz, firm or extra firm)
- 1 tbsp avocado oil
- 1 medium onion, chopped
- 2 garlic cloves, chopped
- 1 med zucchini, chopped
- 1/2 red pepper
- 2 tbsp green curry paste
- 14oz can full-fat coconut milk
- 1 tbsp coconut sugar
- 2 tbsp soy sauce (gluten-free if needed)
- a squeeze of lime juice
Instructions
- Heat the avocado oil in a skillet on medium-high heat. Add the tofu and cook on each side for 1-2 minutes until crispy and golden brown.
- Transfer the tofu to a bowl then heat the remaining 1 tbsp of avocado oil in the skillet.
- Add the onion and garlic and let cook for 2 minutes. Then add the zucchini and red pepper and let cook for another 2-3 minutes.
- Add remainder of the ingredients and mix everything together until well combined. Add back the tofu and mix.
- Taste and adjust seasoning if needed, then remove from heat and serve immediately.
Notes
Use extra firm tofu in this recipe for crispier tofu, or medium tofu if you prefer a softer texture.
Some brands of Thai Green Curry paste are spicier than others, so make sure to start with less if you don’t like your curry to spicy.
I like to cook the tofu separately then add it back at the end so it maintains some of its crispy texture.
This recipe is best served with a side of Jasmin rice.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 450
- Sugar: 7g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 9g
